Effects of Heat-moisture and Steam Cooking Treatments on Digestibility and Retrogradation of Chestnut Starch-polyphenol Complexes
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Abstract:
Heat-moisture and steam cooking treatments were used to prepare chestnut starch-polyphenol complexes. The effects of polyphenol complexation on chestnut starch digestibility and retrogradation under these treatments were systematically investigated. Heat-moisture treatment significantly increased the resistance of chestnut starch to digestion, but also promoted its retrogradation. However, during the heat-moisture and steam cooking treatments, the addition of polyphenols (chlorogenic acid/caffeic acid) further enhanced the digestion resistance of chestnut starch (resistant ingredient content: starch-chlorogenic acid complex, 6.77%; starch-caffeic acid complex, 7.61%). During retrogradation, polyphenols effectively inhibited the formation of long-range ordered crystalline and aggregated structures in chestnut starch, thereby reducing its retrogradation (retrogradation inhibition rate: starch-chlorogenic acid complex, 16.25%; starch-caffeic acid complex, 22.99%). Compared to chlorogenic acid, caffeic acid displayed a more pronounced effect on the resistance of chestnut starch to digestion and retrogradation. All chestnut starch-polyphenol complexes treated with 60% moisture content displayed superior resistance to digestion and retrogradation compared to complexes in a high-moisture (90%) system. These findings offer foundational data and theoretical insights for the development of novel, high-quality chestnut starch-based nutritious and healthy foods with extended shelf lives.
